One Pot Creamy Spinach Tomato Pasta Recipe

Introduction

This One Pot Creamy Spinach Tomato Pasta is a comforting and flavorful meal that comes together quickly with minimal cleanup. The combination of fresh tomatoes, spinach, and a creamy sauce makes it perfect for a weeknight dinner. It’s both satisfying and easy to prepare.

Ingredients

• 6 medium tomatoes (about 780 g / 1 lb 11 oz), bottoms trimmed flat
• 1 small red onion (100 g / 3.5 oz), finely chopped
• 3-4 garlic cloves (12 g / 0.4 oz), minced
• 1 tsp salt (plus more to taste)
• 2 tbsp tomato paste (30 g / 1 oz)
• 1/3 cup vegan parmesan or regular parmesan (35 g / 1.2 oz)
• 1 tsp Italian seasoning
• Freshly ground black pepper to taste
• 1/2 cup soy cream or regular cream (120 ml / 4 fl oz)
• 1/2 cup water (120 ml / 4 fl oz)
• 500 g pasta of choice (1 lb 2 oz)
• 2 cups fresh spinach (60 g / 2 oz)
• 1/2 cup fresh basil leaves (loosely packed, 12 g / 0.4 oz)
• Extra parmesan and basil for serving

Instructions

1. Step 1: Place whole tomatoes with trimmed bottoms down in a large pan. Add the chopped onion and minced garlic to the center. Season everything with 1 teaspoon of salt. Cover the pan with a lid and cook over medium heat for 8–10 minutes, until the tomatoes are soft and their bottoms are lightly charred.
2. Step 2: (Optional) For a smoother sauce, carefully peel off the tomato skins after cooking and before adding the tomato paste.
3. Step 3: Add the tomato paste, parmesan, Italian seasoning, and freshly ground black pepper to taste. Pour in the cream and water. Blend everything into a smooth sauce using an immersion blender in the pan or transfer to a blender. Taste and adjust salt and pepper if needed.
4. Step 4: Return the sauce to the pan if blended separately. Simmer on low heat for 3–4 minutes to slightly thicken the sauce.
5. Step 5: While the sauce is simmering, cook the pasta in salted boiling water according to package directions, usually 8–12 minutes, until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
6. Step 6: Add the cooked pasta to the sauce and toss well to combine. Stir in the fresh spinach and basil leaves, allowing the spinach to wilt gently. If the sauce seems too thick, add a splash of the reserved pasta water to achieve a creamy consistency.
7. Step 7: Serve the pasta hot, topped with extra parmesan and fresh basil leaves for added flavor and garnish.

Tips & Variations

• Use gluten-free pasta to make this dish suitable for gluten sensitivities.
• For extra protein, add cooked chickpeas or grilled chicken.
• Swap spinach for kale or arugula for a different leafy green taste and texture.
• If you prefer a more robust tomato flavor, roast the tomatoes beforehand.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or cream to loosen the sauce and heat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, you can substitute fresh tomatoes with canned whole or diced tomatoes. Adjust cooking time as needed and skip the step of peeling skins.

Is this recipe vegan?

This recipe can be vegan if you use soy cream and vegan parmesan instead of dairy products.